16 no-fuss noodle recipes anyone can make

Clarissa’s rice paper rolls are the antidote to boring work, and school, and lunches. “They are fresh, they’re delicious, and they’re so healthy for kids as well,” says Clarissa. Her teriyaki chicken marinade features only four ingredients (soy sauce, mirin, cooking sake and caster sugar), so it’s easy to whip together in a flash.

Feel hungry after eating a garden salad? Us too, that’s why we love this recipe. Vermicelli noodles provide a filling base, while lean chicken tenderloins add protein. As for the salad dressing? Simply place all ingredients in a jar and shake until combined. It’ll be your new favourite go-to summer salad.

Clarissa’s hokkien noodle recipe is bursting with flavour, and that’s due to a key step in the preparation. The chicken is marinated for 30-minutes prior to cooking, allowing it to soak up as much deliciousness as possible. Use the marinating time to prepare your vegies. Once that’s all done, you can start blitzing through the stir fry process, which takes just 15-minutes. 

“You’re in for a treat,” says Clarissa of her fried tom yum noodle stir fry. The cooking process happens fast, so she offers this advice: “Make sure you’ve got all the ingredients ready to go before you start frying.” This recipe features rice noodles, pork fillet, prawns and plenty of vegies.

Prawn shells are usually something we just toss away after we’re finished with them, but did you know you can turn them into a delicious stock? “The shells don’t look like much,” says Colin, “but the bisque you’ll get from them is a standout dish. It’s rich, it’s gingery.” Top with lime juice and fresh herbs – this is one noodle dish you’ll make time and time again.

Singapore noodles are a takeaway staple, but did you know it’s an easy recipe to master at home? Clarrisa shares her mum’s recipe here, featuring marinated pork, shitake mushrooms, prawns, rice vermicelli and prawns. “This is going to be one of those dishes that’s on repeat,” says Clarissa.

Everyone needs a trusty 30-minute noodle recipe to get them through the week. This recipe for one person is great because it features iron-rich rump steak and plenty of snow peas for that fresh crunch.

Love noodles? Love fritters? This clever mash-up gives you the best of both. Simply soften vermicelli noodles, cut them into short pieces, then combine with vegetables, eggs, and curry paste. Pan-fry until golden and crispy, and you’ve got an easy weeknight dinner that seriously delivers on flavour. Pair with a fresh salad for a complete meal, or grab a few straight from the pan for lunch – they’re delicious either way.

You can make this chicken pad Thai quicker than the time it takes to order and wait for your food delivery to arrive. All it takes is 15 minutes to prepare and 20 minutes to cook. Serve with lemon wedges, peanuts or cashews and chilli flakes. 

Few dishes are as comforting as ramen noodle soup. This spicy version by chef Karen Martini will blow you away. It features finely sliced pork loin (or chicken, if you prefer) and Korean gochujang chilli paste and flakes. Perfect for when you’re feeling like a hot, spicy meal that truly hits the spot.

Clarissa says the secret to a comforting bowl of chicken soup is homemade stock. It might seem like a lot of effort, but it’s actually easier than you might think. Chicken wings, ginger, carrot, brown onion and garlic cloves form the basic flavour of the stock. Later add rice vermicelli noodles and a variety of fresh toppings including one that might take you by surprise – fresh lettuce leaves. “Trust me, it’s delicious. I know it’s strange, but it’s really yummy,” says Clarissa. 

Crispy noodle salad is the dish you need to add to your repertoire. It’s crunchy, flavoursome and super filling. To make the noodles crispy, simply fry fresh Hokkien noodles in small batches in hot oil for 1 minute (or until golden and crisp). Toss with the remaining salad ingredients and enjoy!

It’s no secret that Singapore noodles are full of flavour. But this takeaway classic is also easy enough to whip up in your own home. Chef Karen Martini recommends using Malaysian curry powder to give this dish its signature kick.

You’ve only got 30 minutes, what do you make? This laksa dish of course! It’s rich, comforting and satisfying. The best part is that you can use last night’s roast chicken to make it!

Chicken soup but make it zing. This is the recipe for you. The Thai-inspired flavours of lemongrass, kaffir lime leaves and Thai red curry paste combine to create a deeply umami soup that you’ll want to make over and over again.

Soba noodles, made using buckwheat flour, are a great source of plant-based protein. So if you’re looking for a noodle recipe you can feel good about, this is the one!